Chocolate Fudge Cake with the BEST Chocolate Frosting ever!

A Moist Chocolate Fudge Cake Sponge, topped & filled with The BEST Chocolate Frosting you will ever make!

I realise saying that this contains the BEST chocolate frosting ever is quite a statement, but I honestly think it is – its so delicious! I also realised after my Facebook Requests post that I hadn’t actually posted my go-to chocolate cake recipe! My recipe for my Chocolate Orange Bundt Cake is delicious as I LOVE Chocolate Orange, and you can use it just as a Chocolate recipe – but this sponge & frosting combination is a winner.

Chocolate cake is one of those classics that you don’t want to mess with, but sometimes they can be terrible, or not chocolatey enough, or just not moist enough. I have seen over the past few months that people use Coffee or Instant Coffee in a Chocolate cake of forms to make the cake more moist and chocolatey – so I tried this! I personally cannot taste the coffee, and neither could my family – however, If you don’t like coffee, or never buy it then no worries – you can use just water, but the depth of flavour might not be the same!!

The magical ingredient in the Chocolate Frosting is the Evaporated Milk – I discovered this after trawling through the internet for hours on end and found a couple of mentions that it might be better – and holy smokes it was. As you can see in the pictures its quite shiny and almost looks wet, but thats just the consistency, I like mine a little more supple than your standard buttercream!

When I posted my recipe for my Victoria Sponge – Celebration Cake I knew you all loved the classics, so I hope this suits well too! However, this cake is so much more indulgent. You can easily make a Chocolate version of my Victoria Sponge, but this is definitely more dense, and more chocolatey. It’s basically heaven in a bite.

This is the sort of cake that you want to have a slice, and then shove it all in your face. Yes its gooey, and has many more ingredients then you think it probably should have, but it is WORTH IT. Honestly, worth it. It also does seem a little faffy, but again.. its worth it! Layering it up with the best frosting on the planet, and you will want to devour every single crumb. Because of how it bakes however, it can often take a long time in the oven, and even sometimes less. It’s all down to the mixing!

I do NOT use an electric mixer for this recipe, because it will most likely over do it. I just do each bit by hand, and then fold it all together to get a thick fudge cake that bakes to perfection. It is very soft, so it can be difficult if you want to spread the cake in buttercream, so I find its easier just to make layers. If you do want to cover it, you’ll need to refrigerate the cake for 30 minutes to firm it slightly first, and it’ll be easier! Enjoy!

5 from 4 votes
Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

A Moist Chocolate Fudge Cake Sponge, topped & filled with The BEST Chocolate Frosting you will ever make!

Course: Cake
Cuisine: Chocolate
Servings: 14 Slices
Calories: 579 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 225 g Dark Chocolate
  • 225 g Unsalted Butter
  • 1 tbsp Instant Coffee Granules
  • 175 g Plain Flour
  • 25 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 200 g Golden Caster Sugar
  • 200 g Light Brown Sugar
  • 4 Medium Eggs
  • 75 ml Buttermilk
Chocolate Frosting
  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 50 g Cocoa Powder
  • 1 tsp Vanilla Extract
  • 100-125 ml Evaporated Milk
Decorations
  • Sprinkles
  • Cream Eggs
  • Anything!
Instructions
For the Cake!
  1. Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.

  2. In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee to the Chocolate/Butter mix and stir well till smooth!

  3. In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!

  4. Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!

  5. Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.

For the Frosting!
  1. With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)

  2. Gradually add the Icing Sugar & Cocoa Powder alternatively with the Evaporated Milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.

  3. The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! Decorate your cake how you like and ENJOY!

Recipe Notes
  • I recommend putting the cakes in the fridge for 30 minutes to an hour before trying to decorate with buttercream on the sides as the sponge is so lovely and light it might crumble a bit if you don’t!
  • If you can’t access the Buttermilk, you can make your own! Use the same quantity of FULL FAT milk, mixed with 2tbsp lemon juice and mix – it'll look a bit funky, but thats okay!
  • You can also use Double Cream in the frosting, but I would 100% recommend the evaporated milk over it – it makes such a yummy frosting I would just sit and eat it all with a spoon if I could.
  • You can also bake this into 3 layers using 3 20cm tins – they will take 22-25 minutes in the oven!
  • This cake will last for 3 days in an airtight container!
  • Inspired by BBCGoodFood
Nutrition Facts
Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!
Amount Per Serving
Calories 579 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 122mg 41%
Sodium 67mg 3%
Potassium 331mg 9%
Total Carbohydrates 85g 28%
Dietary Fiber 3g 12%
Sugars 68g
Protein 6g 12%
Vitamin A 19%
Vitamin C 0.2%
Calcium 8.8%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

138 comments

  1. Hi Jane. Just a quick question before I start making this recipe today. What percent dark chocolate do you recommend using for this recipe? Thank you

  2. Hi Jane,
    Love the sound of the icing made with evaporated milk, but just wondered if I could make it orange flavour, so it would remind you of Terry’s chocolate orange ?
    Thanks for a lovely recipe

  3. Really looking forward to trying out this recipe. Am off to the shops soon to buy the ingredients. Can you tell me why I can’t use Stork for the buttercream? And what I should use instead?

  4. Hi Jane
    I absolutely adore your recipes, they always go down well in my house. Was just wondering how much more of the ingredients for the buttercream would I need if I wanted to completely cover the whole cake?

  5. I made this a couple of days ago and have to say that it’s the best cake I’ve EVER eaten! It’s so chocolately and fudgy, yet easy to make, and loved the buttercream. I only had Stork – although it says not to use that, it turned out okay if not a little runny.

    Amazing recipe – thank you so much for sharing!! 🙂

  6. Hi, I want to make this ahead of time for my daughters birthday. You’ve mentioned it can be frozen, how long would you recommend keeping it in the freezer for at the most and can I put the frosting on when it’s frozen or should I completely defrost it first?

  7. Hey Jane,

    Quick question, is it meant to be gooey in the middle? Because whenever I tried to make it and put the cocktail stick through it, it comes out chocolatey.

      1. Well, it’s just, I had it at the right temperature you said and it was in there for the time you said, maybe my oven is just one of those that needed to be longer.

        1. A temperature and a time is never a guarantee and your oven could be completely off, and I do mention that it can take longer in some ovens in the method. Some ovens can be about 20C out easily, or if your mixture was thinner it would also need more baking time.

          1. Hey Jane, quick question. Can the butter and chocolate be melted on the stove as well?
            You know, put the bowl over a pot of boiling water and let them melt? And can they be melted together?

  8. Hi. Ive make this cake a few times and love it. Weve having a big family party and wanted to make this cake but much better. 14inch round with 3 teir.
    Do you have any ideas on how much mixture i would need?

    1. Hiya! Do you mean tiers or layers? Just because tiers wise, I don’t think this cake will stack very well, but three layers of cake is fine. Also, if you do mean layers, I would think you will need to bake the layers separately and not all in one as I just don’t think the cake will ever bake because its so fudgey.
      I would advised using 2.5x the amount for each layer. It’s A LOT of cake, so it’ll be interesting!
      Also, I would advise keeping the baking temp low at 140C, and baking it for probably near enough 2 hours per layer? I’ve never baked it this big however, so thats a guess on time. It’s something you’d have to keep an hour on, but as just an 8″ layer takes about 40 minutes, I can imagine a 14″ will be 2 hours or more xx

  9. Hello. I made this as a three tier for father’s day and it was fab. Would it work as cupcakes? Thinking of doing them for my son’s birthday party. Would I need to change anything? Thanks!

  10. Hi Jane. Since my oven is a small one, can I just bake it in an 8″ round cake pan & when done, just divide the cake into 2? At what temperature should my oven be & to bake for how long?

    1. Hiya! You definitely could! I would still bake it at the same temperature, but just for much longer. I’ve never baked it in one tin, but I can imagine it would take more than an hour in the oven because its so fudgey x

  11. Hi I just made this cake for my brothers birthday. It was rising nicely in the oven then it sunk 🙁 It seemed bit crispy on top in the middle and more spongy on the outside. I followed the recipe precisely. Any idea why? (It sunk in the oven)

    1. Hey! If you opened the oven earlier than 3/4 of the way through the baking time, that would probably be it. Otherwise it might not have been baked properly, maybe if the oven temperature was off. x

      1. Thank you for the reply. Didn’t open oven until 35 mins but it had sunk before then. Gutted as I did everything so carefully to make sure it would be ok. Think I can blame oven as I just tried turning it on and it didn’t turn on first try! Maybe it is on its way out. Will have to try again in another oven 🙂

  12. Hi I would like to use this recipe for a wedding anniversary cake and cover it in fondant do you think it will be suitable for this?

  13. I made this for my girlfriend’s birthday. It was the first proper cake I’ve ever baked by myself, and it turned out fantastic! It’s extremely rich and decadent, and I highly recommend it. Thanks for the recipe. 🙂

  14. Hi there. Firstly I want to say that this cake was amazing!! Very moist and so chocolatey!! U mentioned in your comments that’s this was a light sponge.. .. the consistency of mine was almost like a brownie??? Did i do something wrong?? Thanks x

  15. Hi Jane, thank you so much for all your recipes. My niece and I have made a few of them and we have so much fun. Looking forward to making this cake as I’ve been searching for a good recipe for ages. Just wanted to check if it would be ok to split the recipe in half? Thanks again xx

  16. Love your recipes. Do you have to refridgerate cake before frosting ? Doesn’t putting a cake in the fridge dry it out ? Do u think that would be enough frosting to cover the sides too ? Thanks

  17. What kind of nozzle do you use to pip the buttercream in the middle of the cake?, does it matter what size it is? Also, I only own a hand mixer will this still be okay to mix the buttercream instead of a paddle attachment??

  18. Hi Jane, I’m going to attempt to make this cake for my little nephews birthday. I was planning on covering the whole cake with buttercream, shall I just double the ingredients for the frosting, would that be enough to cover the whole cake and for some swirls on top? Thanks!

    1. Hiya! Yes doubling would be good. I would also recommend keeping an eye on the amount of evaporated milk as it can be quite a slack frosting, so cover the sides it could be a little soft. Therefore you might need less than double the amount.

    2. So I thought I had better to do a trial and I am so glad I did as one of the cakes sunk a little. Strange as I thought I had divided the mixture equally into the tins. I guess I’ll just have to bake them a little longer next time. Also the frosting was delicious but a little sloppy, shall I skip the evaporated milk next time to make it a little more stiff? The end result looked amazing and my hubby devoured the cake, I just need to perfect it for the birthday boy. Thank you

      1. Just use a little less evaporated milk next time, or add in more icing sugar. And yes, if one worked fine then it probably was a little uneven – but also ovens can bake differently depending on where a cake is placed inside them.

  19. This icing is my absolute favourite and I would like to make a vanilla version.. should I just add vanilla extract and substitute the cocoa powder for extra icing sugar?? Thank youuu!! Xx

    1. Hiya – It will just turn into a coffee cake. There isn’t a suitable way to convert it as its really designed for a chocolate style cake, and the icing sugar wouldn’t work in place. The chocolate is a large part of the recipe so you can’t simply remove it. x

      1. Just to clarify, it will still be the same chocolate cake but I would just like to have blue icing on it (therefore I wouldn’t be able to use the cocoa powder..)

        1. You would have to add at least 100g of icing sugar in place of the cocoa powder, as it is designed really to be used with the cocoa powder. Cocoa powder naturally thickens substances like these frostings, so you need double the amount in placement. It might still be a little soft.

  20. Hi Jane, I’ve made this cake as per recipe but was going to make it in two 7inch tins, would that be okay? And just leave it in the oven a little longer?

  21. I really enjoyed making this! I found that when it came to frosting the cake it was very crumbly and it ended up losing big chunks 🙁

  22. Hi Jane,
    Thinking of making this but reading through the recipe, I’m confused- U mentioned coffee in the ingredients, but no mention of the 125mls of boiling water- but in the method U mention mixing the coffee with the 125ml boiling water, desolving the coffee in the water & adding to the chocolate & butter mixture, is that correct? Would it not be too much liquid – 125mls plus the 75mls of buttermilk- 200mls of liquid? Please clarify- thanks, as d cake does look lovely & would love to make it as a raffle prize for a charity effect.

  23. Hi Jane it looks amazing. Can I use this frosting to smooth round a 6in three layer cake then do a caramel drip ? Would the frosting be firm enough? Thanks.

  24. Hi I am looking to make this cake but with mint icing? Do you recommended just adding a teaspoon of peppermint essence into the icing? The recipient loves chocolate cake, and mint, so i am looking to combine the two and decorate with min aero bubbles.

    Thanks

    Charlotte

      1. Ok great thank you!
        I made your Caramac cake on the weekend and it was amazing. I loved the ganache on top – do you think I can put a dark chocolate ganache on top of this cake?
        I’m going to make this exact sponge and icing (with mint essence) and then a ganache I think.
        Thanks so much, love your recipes.
        Charlotte

  25. Hey Jane ?… I’ve made this recipe before and I love it!! Nicest chocolate cake ever… I’m just wondering could this be upscaled and made in a giant cupcake tin ? thanks xx

    1. Hiya! You could try it, but I’m not sure how successfully it would come out of the tin because of its texture? And the cake batter itself is a lot thinner than a normal one. It’s worth a shot but I can’t guarantee it’ll work! ? x

      1. Hey!! Thanks for your reply, I thought that too I might give it a trial run and see if not I’ll make a choc Madeira lol.. don’t need it to June so plenty of time to practise lol lol.. if it doesn’t then I’ll have lots of cake too eat ??

  26. This is the yummiest chocolate cake I have ever had!!! I LOVE IT!!! My sister made this and I honestly ate about half the cake by myself lol! Should feel guilty but it’s too yummy to feel bad about!! lol!

  27. Hi Jane,

    Absolutely love your recipes and appreciate your help and inspiration.

    I just wanted to ask whether I could use two 9″/23 cm cake tins for this recipe?

    Thanks

      1. Thank you Jane 🙂

        I decided to go and buy some 8″ tins too lol 🙂

        I wanted to make this cake 2 days in advance so bake it on Tuesday to be cut into on Thursday.

        Shall i bake the cake, decorate with frosting etc and store in the fridge?

        or shall i bake the cake today (Tuesday) and make the frosting/decorate on Wednesday?

        Also, should if I make the cake today, would i store it in the fridge or leave outside at room temp?

        Many thanks in advance for your assistance. I really appreciate your help and advice.

        I’m an amateur baker looking to bake something for red nose day 🙂

        1. Ah yes, 8″ tins are better than 9″! I would bake the cakes on tuesday, and store them in an airtight container at room temperature, and then decorate on wednesday, and store at room temperature again. You only need to refrigerate the cakes for maybe 30 minutes before decorating, if the sponge is soft, but I made this cake today and just left it too cool and didnt need to refrigerate before decorating! 🙂 x

  28. Made this cake today and it’s by far the best chocolate cake I’ve ever tasted. The cake is so moist, rich and full of flavour and the frosting is amazing. It’ll be my go to recipe from now on. Thank you 🙂

  29. Is the taste of coffee strong in this cake? Im not a fan of coffee so would prefer to leave it out but would this have much of an effect on how the sponge will turn?

    1. As mentioned in the comments before the recipe, you can’t taste the coffee at all, but it being there enhances the chocolate flavour, and you need the amount of liquid in there as well so it’s best to leave it in! X

  30. I used this recipe for our Christmas Day pudding, and it went down a treat!! The cake is super moist and rich without being over indulgent! I made it two days ahead and it’s still going strong! Thanks for a great recipe 🙂

    1. Chances are the temperature of your oven is incorrect, if a cake sinks it’s very rarely anything to do with the recipe or ingredients. Often it means it’s over done/underdone or the oven has an issue. Quite often, ovens are not the temperature you think they are so maybe get an oven thermometer to check?

  31. Hello I am thinking of making this cake for my sons birthday party but wanted to use a 11″ tin as there will be alot of people. Could you please tell me how much ingredients I will need? Thank you

    1. Hiya I have never made one with this recipe that big so i wouldn’t know I’m afraid.. You could just try doubling it but you’d have to bake it on a really low temp for a very long time so that it bakes properly. X

  32. Ha ha ha – don’t try this when it’s 40 degrees in your kitchen! It tasted amazing, but the icing just melted right off! Thanks for sharing this recipe <3

    1. Did you comment “Hi can you use condensed milk instead of evaporated milk and use less sugar? If so how much sugar would you use?” The other day? 🙂 you can use condensed milk but it is more sugary, I just wouldn’t use less powdered sugar! 🙂

    1. I wouldn’t really advise using less sugar as thats the powder that keeps the frosting thick – if you reduce it then you risk the frosting being extremely runny? However you can probably use condensed milk, but again the consistency might be different (and it’ll be more sugary!) 🙂

  33. My My it certainly looks scrumptious, very tempted to try this recipe, have not baked in years, kids are now doing their stuff, passing it on to “MY Baker” ! Chocolate cake Lover

  34. I made this cake and cannot believe how moist and delicious it is. I brought some into work today and was told it was the best chocolate cake they had ever had by some of my colleagues and I have to agree with them. Thanks for this wonderful recipe,

  35. Oh my goodness jane, another scrummy looking bake! I think it’s really interesting how you have done the frosting. I’m usually a buttercream kinda gal, and recently been experimenting with ganache. I may add this one to my list of things to try. Looks amazing! Hx

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